Brush the brioche slices with butter and toast until golden.
Whip the mascarpone and sweeten to taste with lavender honey and regular honey.
In a skillet, saute the nectarine slices with a little rose champagne and 1 tablespoon honey.
In second skillet, saute the strawberries with a little rose champagne and honey.
In a third skillet, saute the mixed berries with a little rose champagne and honey.
Halve the toasted brioche slices diagonally into triangles. Spread with the sweetened mascarpone and top with nectarines, followed by strawberries and mixed berries. Drizzle with lavender honey. Sprinkle lavender over the top.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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